Chicken and Mushrooms in a Garlic White Wine Sauce
Prep Time: 5mins
Cook Time: 15mins
Total Time: 20mins
Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for busy weeknights! We like it served with brown rice, pasta, quinoa or farro on the side, or a serve it with roasted veggies and a salad.
8chicken tenderloins(16 oz total)
1/4cupall-purpose flour*(use rice flour for gluten free, omit for paleo, w30)
1/4cupwhite wine(omit for w30, paleo and add more broth)
1/3cupfat free chicken broth
salt and fresh pepper to taste
1/4cupchopped fresh parsley
Preheat oven to 200°F.
Season chicken with salt and pepper. Lightly dredge in flour.
Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.
Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink.
Set aside in a warm oven.
Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half.
Top the chicken with the mushroom sauce and serve.
*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.